Upper Rhine Valley (Alsace, France; Baden and the Palatinate, Germany)
Main ingredients
Bread dough, fromage frais or crème fraîche, onions, lardons
Variations
Au Munster, gratinée, forestière, sweet
Cookbook: Flammekueche
Media: Flammekueche
Flammekueche (Alsatian), Flammkuchen (Standard German), or tarte flambée (French), is a speciality of the region of Alsace,[1] German-speaking Moselle, Baden and the Palatinate.[2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Flammkuchen – fresh out of the oven
The name of the dish varies in local dialects; it is called Flàmmeküeche,[3] or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian – compare (Standard) German Flammkuchen. All these names translate as "pie baked in the flames". Contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fired oven.[4]
^Villegas, Maria (2005). "Tarte flambée". The food of France: a journey for food lovers. Murdoch Books. pp. 56. ISBN 978-1-74045-471-1. Retrieved 26 February 2010. tarte flambee.
^compare the French Article: Tarte flambée.
^"Petit lexique français-alsacien pour faire les courses : Kommissione màche" (PDF). Olcalsace.org. Retrieved 22 August 2019.
^Helga Rosemann, Flammkuchen: Ein Streifzug durch das Land der Flammkuchen mit vielen Rezepten und Anregungen [Flammkuchen: A foray into the land of the tartes flambées with many recipes and suggestions] (Offenbach: Höma-Verlag, 2009).
Flammekueche (Alsatian), Flammkuchen (Standard German), or tarte flambée (French), is a speciality of the region of Alsace, German-speaking Moselle, Baden...
known for its wine and beer. Traditional dishes include baeckeoffe, flammekueche, choucroute, cordon bleu, Vol-au-vent, spaetzle, fleischnacka, bretzel...
the region's wines and beers. Traditional dishes include baeckeoffe, flammekueche, choucroute, and fleischnacka. Southern Alsace, also called the Sundgau...
flambee. Schuffenecker, Gérard; Alain Kauffmann (1997). "La tarte flambée; Flammekueche". Connaître la cuisine alsacienne (in French). Editions Jean-Paul Gisserot...
baked in a brick oven, and typically weighed and sold by the slice. Flammekueche – food speciality of the Alsace region Focaccia is a flat leavened oven-baked...
l'alsacienne (horsemeat) Spätzle Tarte à l'oignon or Zewelwaï Tarte flambée / Flammekueche Matelote (fish stewed in cider) Moules à la crème Normande (mussels cooked...
chocolate cake, cream, sour cherries and Kirsch. The Black Forest variety of Flammekueche is a Baden specialty made with ham, cheese and cream. Pfannkuchen, a...
frappi. In Lyon, la brioche à la praline In Elsass, bretzels, moricettes, flammeküeche.. in the North frites fricadelles In Sète (Languedoc), la tielle siétoise...
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